Southwest Cream of Chicken Soup
Freeze chicken until firm. Chop into fine 1/2 inch chunks or smaller.
Combine chopped chicken, garlic, minced celery, minced onion, cumin, broth and minced cilantro in medium saucepan and bring to a boil. Reduce heat and cook, covered for 15 minutes. Add flour to small amount of broth and whisk until smooth. Add to the soup. Cook, stirring over medium heat for 10 minutes or until mixture thickens and begins to come to a boil. Remove from heat. Gradually add milk and heat just until hot. Season with salt if necessary and fresh ground black pepper. Serve immediately.
Per Serving: 178 Calories
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